DIY: Homemade Vanilla Extract

I don’t know about you, but I go through vanilla extract like water. A couple of years ago, I stopped messing around with the small bottles from the grocery store and started buying the 32-ounce bottle from King Arthur Flour. SO much easier than going to the store at least once a week for an insanely overpriced small bottle! I’ve finally taken it the DIY route and made my own, which is ridiculously easy. All you need are some good vanilla beans, your favorite bottle of vodka, and a little bit of patience.

Actually making the extract could not be easier. All you need to do is slice up some vanilla beans, combine them with vodka, place in a jar, and… wait. The mixture needs to sit for at least six weeks to be infused, but is even better if you stand to wait a little longer, say a few months. The smell of fresh vanilla extract is positively intoxicating!

When you’re ready to use the extract (or want to give it as a gift), simply strain it through coffee filters or cheesecloth and fill clean bottles (I bought 4-ounce clear Boston round bottles from SpecialtyBottles.com). You could even drop a couple of vanilla bean pieces into a bottle to keep the infusion going, if you’d like.

Homemade vanilla extract is such a perfect gift, not only for the holidays, but also has a hostess gift. There are tons of free printable labels online, as well, to spruce up your bottle.

MY OTHER RECIPES

With Christmas a little less than two months away, now is the perfect time to get started on some homemade vanilla extract!

Ingredients:

Directions:

Slice the vanilla beans in half lengthwise. Using the tip of the paring knife or a spoon, scrape out the seeds and transfer to a small saucepan. Cut the empty bean pods into 1-inch pieces and add them to the saucepan.

Add the vodka, cover and cook over medium-low heat until the mixture is hot and steaming, about 2 minutes. (Do not open the lid while the pot is over the flame or the alcohol will ignite.)

Pour the mixture into a jar with a tight-fitting lid and let cool to room temperature. Cover with the lid and store in a dark place for at least 6 weeks (the longer, the better!), shaking the jar gently once a week.

Line a fine-mesh strainer with 2 coffee filters or 2 layers of cheesecloth, and place over a liquid measuring cup. Strain the vanilla through the filters, then transfer from the measuring cup to a clean jar with a tight-fitting lid. The vanilla extract will keep indefinitely at room temperature.

This looks so easy. I just bought a bottle of vodka this summer for ice cream making purposes…just need to get the beans. I use a fair amount of vanilla as well and have taken to purchasing 16oz bottles at either Costco or BJ’s…they run $6.99-7.99…much better than the tiny expensive bottles at the grocery store. Both stores sell McCormack as well as a store brand. I have tried both and there is not really any difference taste wise.

I also used to get the 32-oz jugs of vanilla from KAF, but it was getting pretty pricey. I actually started my DIY vanilla after my 32-oz bottle of vanilla bean paste ran out. There were still alot of vanilla seeds along the inside of the bottle that wouldn’t pour out. I did not want to throw them out so I poured in some vodka and swished around to release them from the sides of the bottle then added some chopped vanilla beans and more vodka and let it sit. I also have a large bottle of vodka that I added chopped vanilla beans to and that has become by “mother” vanilla. When the 32-oz bottle gets down to about half full, I top it off with the some of the “mother” and then add more vodka to the “mother”. About once a year, I throw in a couple more chopped vanilla beans to the “mother” bottle and I basically have an endless supply of vanilla this way. Just a tip, you do not have to split and scrape your beans to do this; Just chop the beans into about 1 – 2″ pieces and throw them in the bottle. This is a lot less time consuming than the slicing and scraping of lots of beans!

We started some limoncello, apple pie moonshine, and vanilla for gift giving this year. In a few days we will finish the limoncello, the moonshine will be ready to taste but the vanilla will have to continue for a while longer. It is much more interesting to say to others, “I made this myself.”

Hi Emily, No, not at all. Vodka is a pretty neutral-flavored liquor, which is why it is used. It picks up all of the vanilla flavor. All pure extracts are made with alcohol, so it would be no different than the bottle you buy at the store.

We have been making our own vanilla for years. We mainly use vodka, but we always make one batch with cognac to use in chocolate things. There’s something about the cognac vanilla that makes the chocolate items taste so good.

I’ve been making my own vanilla for a couple years. LOVE IT. Much cheaper in the long run. I have a batch I started about 15 months ago that I originally intended to give away but after aging it so long, it’s like a fine wine and I’ll be darned if I’m going to give that away. LOL I make mine with rum, vodka, bourbon, and whiskey. I use a variety of beans, usually madagascar but mix it up depending on how much $$ I want to invest per bottle. Great post, Michelle!

I have had my own jar brewing for years that I feed with vanilla sticks that are left after scraping out the seeds for other recipes. I also have a jar brewed in jack daniels which is amazing in cakes and other desserts as well. Oh and it’s just as easy to make other extracts. I also keep chocolate extract on hand using cocoa beans bought at the health good store :-)

I never knew that vanilla extract was made with vodka!!! It makes total sense, but I just never knew! Thank you for such a great gift idea. With Christmas only seven weeks away, I have just enough time to make this for my loved ones before Christmas!!